Effects of Incorporation of Porous Tapioca Starch on the Quality of White Salted (Udon) Noodles

White salted (udon) noodles are one of the major staple foods in Asian countries, particularly in Japan. Noodle manufacturers prefer the Australian noodle wheat (ANW) varieties to produce high-quality udon noodles. However, the production of this variety has reduced significantly in recent years, th...

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Detalles Bibliográficos
Autores principales: Pokharel, Anju, Jaidka, Randhir Kumar, Sruthi, N. U., Bhattarai, Rewati Raman
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137948/
https://www.ncbi.nlm.nih.gov/pubmed/37107457
http://dx.doi.org/10.3390/foods12081662

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137948/
https://www.ncbi.nlm.nih.gov/pubmed/37107457
http://dx.doi.org/10.3390/foods12081662

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